Viral Nutella Stuffed Pancakes

These Nutella pancakes are thick, fluffy, and stuffed with a warm, gooey Nutella center. The batter is made with Greek yogurt for extra-soft pancakes, and the chocolate-hazelnut filling melts as they cook. The best part is that you don't have to freeze the Nutella beforehand, and they're surprisingly easy to make for breakfast or brunch!

Why You’ll Love These Nutella Pancakes

At this point, I consider myself somewhat of a pancake connoisseur. I've made everything from tres leches pancakes to cornmeal pancakes, and I'm always looking for new pancake recipes to try. So when I came across these viral Nutella-stuffed pancakes from @thepancake_eden on TikTok, I knew I had to make my own version. I mean, fluffy pancakes stuffed with melted Nutella? How could I not try them?!

The first thing I noticed was how soft and fluffy the pancakes were thanks to the Greek yogurt, even with all that Nutella inside. What I especially like about this recipe is that you don't have to freeze the Nutella beforehand like some stuffed pancake recipes require. You just layer it between the batter and cook everything in one skillet. It's a fun twist on classic pancakes that's perfect for a weekend breakfast or brunch.

Ingredients

• ¾ cup + 1 tbsp. all-purpose flour (95 g)
• 1 tsp. baking powder
• ¼ tsp. baking soda
• 1½ tbsps. granulated sugar
• Pinch of salt
• 1 large egg
• ⅓ cup vanilla Greek yogurt (80 g)
• 3 tbsps. milk
• 1 tbsp. vegetable oil
• 5 tsps. Nutella
• Butter or oil, for greasing the pan

Ingredient Notes That Make These Stuffed Nutella Pancakes Better

• All-purpose flour: I recommend weighing the flour (95g) for the most accurate measurement. Too much flour can make the pancakes dense instead of fluffy.
• Greek yogurt: This makes the pancakes extra soft and fluffy. I recommend using vanilla Greek yogurt, preferably full-fat, for added flavor and the best texture.
• Baking powder and baking soda: Both help the pancakes rise and give them a thick, fluffy texture. Make sure they're fresh for the best results.
• Nutella: You'll need 5 teaspoons, one for each pancake. There's no need to freeze it beforehand since the batter keeps the filling enclosed while cooking.
• Milk: I use regular whole milk, but 2% milk works too. The batter should be thick enough to hold the Nutella in the center without spreading too much.

How to Make Nutella Stuffed Pancakes

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and a pinch of salt until well combined.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the egg, Greek yogurt, milk, and vegetable oil until smooth.

Step 3: Make the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir for about 20 seconds, just until everything is combined. Be careful not to overmix the batter, since you want the pancakes to turn out light and fluffy.

Step 4: Prepare the Skillet

Place a nonstick skillet over medium-low heat and lightly grease it with butter or oil. Spoon about 2 tablespoons of pancake batter onto the skillet, spreading it slightly into a small circle.

Step 5: Fill the Pancakes

Place 1 teaspoon of Nutella in the center, then carefully cover it with another 1½–2 tablespoons of batter. Make sure the Nutella is completely enclosed so it doesn't burn while cooking.

Step 6: Cook the Pancakes

Cover the skillet with a lid and cook the pancake for about 2 minutes, until the bottom is golden brown and the edges begin to set.

Gently flip the pancake, cover the skillet again, and cook for another 2 minutes, until the other side is golden brown and the pancake is cooked through. Repeat with the remaining batter and Nutella, adjusting the heat as needed to prevent burning.

Step 7: Serve

Serve the Nutella pancakes warm while the chocolate-hazelnut filling is still soft and melted. I added banana slices and pistachios with some more Nutella drizzled on top.

My Expert Tips for the Best Stuffed Nutella Pancakes

• Use two spoons for the Nutella. Nutella can be pretty sticky, so I recommend using one teaspoon to scoop it and another to gently slide it onto the pancake batter. This makes it easier to portion the filling without making a mess.
• Don't use too much butter in the skillet. I recommend wiping away any excess butter or oil with a paper towel before adding the batter. A thin coating helps the pancakes cook evenly and develop that golden-brown color instead of getting patchy or greasy.
• Give yourself plenty of room to flip. These stuffed pancakes are a little more delicate than regular pancakes. I recommend cooking just one or two at a time so you have enough room to get your spatula completely underneath each pancake before flipping. Patiently cooking each is worth it.
• Don't press down on the pancakes. It's tempting to flatten them with your spatula after flipping, but that can squeeze the Nutella out through the sides. Let the pancakes cook without pressing on them so the filling stays inside.

Nutella Pancakes FAQs

Do you have to freeze Nutella before making stuffed pancakes?

No! You don't need to freeze the Nutella for this recipe. Some stuffed pancake recipes use frozen Nutella discs, but I found that you can add the spread directly to the batter. The trick is to use just 1 teaspoon of Nutella per pancake and completely cover it with the top layer of batter before cooking.

Why is the Nutella leaking out of my pancakes?

Nutella usually leaks out when the filling isn't completely covered by pancake batter or when there's too much of it. I recommend keeping the Nutella in the center and leaving enough batter around the edges to seal it in. Also, make sure the bottom of the pancake has set before flipping so the filling doesn't spill out.

How do you know when Nutella-stuffed pancakes are fully cooked?

Nutella-stuffed pancakes are ready when both sides are golden brown, the edges are set, and the pancake feels firm rather than wet when gently touched. Since the Nutella filling stays soft, you can't judge doneness by the center alone. I recommend cooking over medium-low heat with the lid on for about 2 minutes per side, as directed.

Can I make Nutella pancakes without Greek yogurt?

Yes! You can substitute the ⅓ cup of Greek yogurt with an equal amount of sour cream. Both add moisture and acidity to the pancake batter, helping create a soft, fluffy texture. I recommend using full-fat sour cream for the closest results.

What toppings go well with Nutella pancakes?

Nutella pancakes are delicious with fresh strawberries, sliced bananas, raspberries, or a dusting of powdered sugar. I especially like pairing them with bananas and pistachios to balance the rich chocolate-hazelnut filling. You can also add whipped cream or a little maple syrup, although they're sweet enough to enjoy without extra toppings.

Can you make Nutella pancakes ahead of time?

Yes! You can cook the pancakes ahead of time and refrigerate them in an airtight container for up to 3–4 days. I recommend placing parchment paper between the pancakes so they don't stick together. For the fluffiest texture, it's best to mix the batter right before cooking rather than refrigerating the prepared batter overnight.

Can you freeze and reheat Nutella pancakes?

Absolutely! Let the cooked pancakes cool completely, then freeze them in a single layer before transferring them to a freezer-safe bag. They'll keep for up to 2 months for the best quality. Reheat them in a covered skillet over low heat or in the microwave in short intervals until heated through. The Nutella center will soften again as the pancakes warm up.

Pancake Recipes to Try Next

• Cinnamon Roll Pancakes
• Ube Pancakes
• Sweet Cream Pancakes
• Buttermilk Blueberry Pancakes
• Cottage Cheese Banana Pancakes with Oats